Consommé Garbnre à l'Italienne

Ingredients

• a small head of cabbage
• 6 small sausages
• 6 carrots
• 6 small white onions
• 8 or 10 pieces of toast

Method

1. 1

   Boil cabbage in water for 15 minutes, then in white stock with sausages for 30 minutes.

2. 2

   Boil carrots and onions until tender.

3. 3

   Layer toast, cabbage, sausages, carrots, and cheese in a dish, pour over boiling liquid, and bake.

4. 4

   Serve with bouillon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 6. The excerpt below is the record exactly as published.

a small head of cabbage, and quarter it ; then put it into a saucepan with boiling water, and cook 15 minutes. Throw away the water, and fill up the saucepan with white stock ; lay 6 small sausages on top of the cabbage ; cover the saucepan tightly, and boil half an hour. At the same time boil in another vessel 6 carrots and 6 small white onions in water, with a little sugar, until tender ; have also 8 or 10 pieces of toast prepared, without the rind ; then lay a layer of toast in a deep dish ; drain, and cut the cabbage into small pieces and the sausages into slices, also the carrots ; place first some cabbage, then some slices of sausages, carrots, and onions over the layer of toast in the dish ; put over this a layer of grated cheese, and then toast, cabbage, sausages, carrots, onions, and cheese again; cover the whole with toast; pour some of the liquor the vegetables were boiled in over all ; sprinkle some grated cheese over the top ; bake 15 to 20 minutes

Cook this with the app: pantry check, scaling, and the assistant.